Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar)
Published in: | Journal of Food Engineering |
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Format: | Article in Journal/Newspaper |
Language: | English |
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Elsevier BV
2013
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Online Access: | http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015 https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/plain |
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crelsevierbv:10.1016/j.jfoodeng.2013.06.015 2024-05-19T07:37:25+00:00 Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) Rodriguez-Turienzo, Laura Cobos, Angel Diaz, Olga 2013 http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015 https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Journal of Food Engineering volume 119, issue 3, page 433-438 ISSN 0260-8774 journal-article 2013 crelsevierbv https://doi.org/10.1016/j.jfoodeng.2013.06.015 2024-04-24T06:52:13Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Journal of Food Engineering 119 3 433 438 |
institution |
Open Polar |
collection |
ScienceDirect (Elsevier) |
op_collection_id |
crelsevierbv |
language |
English |
format |
Article in Journal/Newspaper |
author |
Rodriguez-Turienzo, Laura Cobos, Angel Diaz, Olga |
spellingShingle |
Rodriguez-Turienzo, Laura Cobos, Angel Diaz, Olga Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
author_facet |
Rodriguez-Turienzo, Laura Cobos, Angel Diaz, Olga |
author_sort |
Rodriguez-Turienzo, Laura |
title |
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
title_short |
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
title_full |
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
title_fullStr |
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
title_full_unstemmed |
Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon (Salmo salar) |
title_sort |
effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen atlantic salmon (salmo salar) |
publisher |
Elsevier BV |
publishDate |
2013 |
url |
http://dx.doi.org/10.1016/j.jfoodeng.2013.06.015 https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877413003166?httpAccept=text/plain |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Engineering volume 119, issue 3, page 433-438 ISSN 0260-8774 |
op_rights |
https://www.elsevier.com/tdm/userlicense/1.0/ |
op_doi |
https://doi.org/10.1016/j.jfoodeng.2013.06.015 |
container_title |
Journal of Food Engineering |
container_volume |
119 |
container_issue |
3 |
container_start_page |
433 |
op_container_end_page |
438 |
_version_ |
1799476704760037376 |